EGGS IN COCOTTE WITH RED SMOKED HERRING PEARLS SPHERIKA

INGREDIENTS:

  • 4 large eggs
  • 2 shallots
  • 30g walnuts
  • 100 g Roquefort cheese
  • 10g butter + to butter the mini-cocottes
  • 15cl heavy cream
  • Salt
  • Pepper
  • 1 jar of Spherika red smoked herring pearls

 

METHOD:

  1. Preheat the oven to 180 ºC and place a tray with water that will cover the mini-cocottes halfway.
  2. Peel and finely chop the shallots. Brown in the butter for 2 minutes over a high heat.
  3. Add the diced Roquefort and the chopped walnuts. Lower the heat and pour in the cream, season with salt and pepper and cook for 5 minutes.
  4. Butter the mini-cocottes and spread the Roquefort sauce over them. Crack an egg on top.
  5. Place the casseroles in the hot pan to bake in a bain-marie. Cook for about 15 minutes, until the egg white is set and the yolk is still runny.
  6. Remove the cocottes from the oven and add a few spoonfuls of Spherika red herring pearls.

  7. Serve immediately.

Enjoy!

SERVINGS: 4

 

¡Pruébalo ya!

HUEVOS EN COCOTTE CON PERLAS ROJAS DE ARENQUE AHUMADO SPHERIKA
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